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Nothing screams summer like watermelon but the challenge can be using this entire large fruit. Watermelon pairs beautifully with tomatoes, which makes it an excellent combination for a chilled summer soup. This is a great dish to bring to BBQ and an easy dinner appetizer or light lunch during a hot summer day.

Another fun use for watermelon is creating your own “watermelon ice cubes.”  Large format ice cubes are so on trend in restaurants and now you can create your own while infusing some watermelon flavor to your favorite cocktail. 

Bon appetit!




1 each Watermelon, puree ¾ and serve the ¼ for small dice

3 each Heirloom tomatoes, chopped & seeds removed, reserve juice

½ each Red onion, small dice

1 each Carrot, peeled and brunoise

1 each Zucchini, brunoise discard center core

1 each Yellow Squash, brunoise discard center core

1-2 ea Jalapeños, remove seeds for less spice, brunoise

¼ bunch Basil, chopped

2 Tablespoons Red wine vinegar

2 Tablespoons Extra Virgin Olive Oil

½  cup V-8

2 teaspoons Kosher Salt

1 teaspoon Black pepper




  • Pre-heat convection oven to 375 degrees (400 degrees for a regular oven)

  • Peel and rough chop onion into medium dice

  • Cut off rind of watermelon reserve ¼ of watermelon for small dice and cut the remainder into large dice

  • Puree watermelon in blender until smooth

  • Strain through large china cap to remove seeds

  • Add chopped tomatoes, watermelon carrot, zucchini, squash, jalapeños, and basil and stir in

  • Add V-8, garlic oil, red wine vinegar and season

  • Garnish with fresh sliced jalapeños 




Shanna and Brian O’Hea are the Chef-Owners of Academe Brasserie and The Kennebunk Inn in Kennebunk, Maine. This 1799 property with 23 guest rooms and a 100-seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. 


The O’Heas have gained international recognition by participating in cooking programs around the world including: The Walt Disney World Epcot International Food and Wine Festival and Holland America Cruise Line. Shanna has appeared on Food Network’s “Chopped,” “Beat Bobby Flay” and winner of “Rewrapped.” Brian and Shanna will both appear on a new Food Network show in the spring of 2018 called “Best in Seafood.” 


Academe’s signature Lobster Pot Pie has been featured in Oprah Magazine as one of Gayle King’s favorites, on Food Network’s “The Best Thing I Ever Ate,” Travel Channel’s “Food Paradise,” and 2014 Travel and Leisure Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the “O List” in Oprah Magazine and was also featured on Travel Channel’s “Food Paradise.” Both products are available on, a website the O’Heas developed to ship fresh Maine seafood overnight across the United States.




Chef Owners, Academe Brasserie

Shanna and Brian O’Hea 

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